Sweet Chili Tofu Bowls

$- 1 block (14 oz) firm tofu - 3 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 cup cooked brown rice - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 carrot, julienned - ½ cup edamame (shelled) - 3 green onions, sliced - Sesame seeds for garnish - ¼ cup sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil For this dish, I use firm tofu. It holds its shape well and has a great texture. I press it to remove water, making it crispier when cooked. Cornstarch is key. It creates a nice coating on the tofu. This gives it a crunchy bite. I add vegetable oil to the skillet for frying. It helps the tofu turn golden and crispy. For the base, I use cooked brown rice. It adds fiber and a nutty flavor. The veggies are colorful and packed with nutrients. I like using red bell pepper for sweetness. Broccoli florets add a nice crunch. Carrots bring a slight earthiness, and edamame adds protein. The green onions are fresh and bright. I sprinkle sesame seeds on top for extra texture. The sweet chili sauce is simple but tasty. I mix sweet chili sauce, soy sauce, rice vinegar, and sesame oil. This combination brings a tangy, sweet flavor that coats everything perfectly. With these ingredients, I create a flavorful and healthy dish. Each bite is a mix of textures and tastes. You will love how they all come together! First, drain the tofu. Press it gently to remove excess water. Next, cut the tofu into bite-sized cubes. Place the cubes in a medium bowl. Add cornstarch and toss until the tofu is well coated. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the coated tofu. Cook for about 5-7 minutes. Turn the tofu occasionally. You want all sides to turn golden and crispy. When ready, remove the tofu from the skillet and set aside. In the same skillet, add a little more oil if needed. Now, add the sliced red bell pepper, broccoli florets, carrot, and edamame. Stir-fry the vegetables for about 4-5 minutes. They should be tender but still crisp. In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Pour this mixture over the sautéed vegetables. Bring it to a gentle simmer. Add the crispy tofu back to the skillet. Toss it gently with the vegetable and sauce mixture. Cook for an additional 2-3 minutes. This step heats everything through. Divide the cooked brown rice among serving bowls. Top each bowl with the sweet chili tofu and vegetable mixture. Finally, sprinkle sliced green onions and sesame seeds on top. This adds extra crunch and flavor. Enjoy your tasty Sweet Chili Tofu Bowls! - Best practices for pressing tofu: Start with firm tofu. Wrap it in a clean kitchen towel or paper towels. Place a heavy object on top, like a cast-iron pan. Let it sit for at least 15 minutes. This step removes excess water for better texture. - Achieving crispiness with cornstarch: After pressing, cut the tofu into bite-sized cubes. Toss the cubes in cornstarch in a bowl. Ensure each piece is well coated. This will help create a golden, crispy crust when cooked. - How to maintain vegetable color and texture: When you sauté vegetables, use high heat. This helps them cook fast while keeping their bright colors. Stir them often to avoid burning. Aim for tender-crisp texture, which is both tasty and vibrant. - Recommended vegetable combinations: Use a mix of colors and textures. Red bell pepper adds sweetness. Broccoli gives crunch, while carrots add a slight earthiness. Edamame brings protein and a pop of color. This mix creates a balanced and appealing dish. - Adjusting sweetness and spice levels: If you like it sweeter, add more sweet chili sauce. For heat, try adding red pepper flakes or sriracha. Taste the sauce as you mix it. Adjust to suit your preference for spice and sweetness. - Adding extra flavors: You can enhance the sauce by adding minced garlic or ginger. A splash of lime juice can also brighten the flavors. Experiment with different herbs like cilantro or basil for a fresh twist. {{image_2}} You can switch up the protein in your Sweet Chili Tofu Bowls. Tempeh is a great choice. It has a nutty flavor and a firm texture. Seitan is another option. It mimics meat well and adds chewiness. You can also add beans for extra protein. Chickpeas or black beans work well here. They boost nutrition and add heartiness to your meal. Feel free to get creative with your veggies. Seasonal vegetables add freshness. You can use zucchini, snap peas, or asparagus. Swap out the red bell pepper for yellow or orange peppers for a sweet twist. You can also try cauliflower or bok choy for more flavor. These swaps can change the taste and look of your dish. Pair your Sweet Chili Tofu Bowls with different grains. Quinoa or farro can replace brown rice. They each add a unique flavor and texture. You can also serve them with a side salad. A crisp cucumber salad or tangy slaw complements the dish well. These options keep your meal light and refreshing. Store your sweet chili tofu bowls in the fridge. They last about 3 to 4 days. Use airtight containers to keep them fresh. Glass jars or plastic containers work well. Make sure to let them cool before sealing. Reheat your bowls in the microwave or on the stove. If using a microwave, warm them in short bursts. Stir often to heat evenly. For the stove, use a skillet on low heat. Add a splash of water to avoid drying. This keeps the tofu crispy and the veggies tender. You can freeze sweet chili tofu bowls too. Pack them in airtight containers or freezer bags. They stay good for up to 2 months. When you're ready to eat, thaw in the fridge overnight. Reheat as mentioned above to enjoy a quick meal. Yes, you can use frozen tofu. Frozen tofu has a unique texture. It becomes spongy and absorbs flavors well. This can enhance the taste of your dish. However, it can also be a bit crumbly. Make sure to thaw it completely before cooking. Yes, this recipe can be gluten-free. Use gluten-free soy sauce instead of regular soy sauce. This small change makes the whole dish safe for those with gluten issues. Check sweet chili sauce labels for gluten ingredients. Many brands offer gluten-free options. You can add heat in a few ways. Try adding red pepper flakes while cooking the tofu. You can also drizzle sriracha over the finished bowl. For a fresh kick, slice up fresh chili peppers. Adjust the heat based on your taste. Yes, you can prepare parts ahead of time. Cook the tofu and veggies earlier in the day. Store them separately in the fridge. When you’re ready to eat, just reheat and combine. This saves time and keeps flavors fresh. This dish combines crispy tofu and fresh veggies for a tasty bowl. You learned how to prepare tofu, sauté vegetables, and make a flavorful sauce. We also explored tips for crispiness and ways to customize the meal. Don’t forget storage tips and variations. This recipe not only fits your schedule but also satisfies your taste. Enjoy your cooking adventure and don’t hesitate to make it your own!$

Discover the ultimate Sweet Chili Tofu Bowls that bring flavor and nutrition to your table! This easy recipe features crispy tofu, vibrant vegetables, and a tangy sauce that will satisfy your cravings. Perfect for meal prep or a quick weeknight dinner, it's vegan-friendly and bursting with color. Ready in just 30 minutes, these bowls are a delightful way to enjoy a healthy meal. Click through to explore the full recipe and get cooking today!

Print Recipe Pin Recipe

Ingredients

1 block (14 oz) firm tofu, drained and pressed

3 tablespoons cornstarch

2 tablespoons vegetable oil

1 cup cooked brown rice

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

½ cup edamame (shelled)

3 green onions, sliced

Sesame seeds for garnish

Sweet Chili Sauce:

¼ cup sweet chili sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

Instructions

Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. Toss the cubes with cornstarch in a medium bowl until well coated.

Cook the Tofu: Heat vegetable oil in a large skillet over medium-high heat. Add the coated tofu and cook for about 5-7 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add a little more oil if needed. Add the sliced red bell pepper, broccoli florets, carrot, and edamame. Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp.

Make the Sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Pour this mixture over the sautéed vegetables and bring to a gentle simmer.

Combine Tofu with Sauce: Add the crispy tofu back to the skillet, gently tossing it with the vegetable and sauce mixture. Cook for an additional 2-3 minutes to heat everything through.

Assemble the Bowls: Divide the cooked brown rice among serving bowls. Top with the sweet chili tofu and vegetable mixture.

Garnish: Sprinkle with sliced green onions and sesame seeds for an extra crunch and flavor.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4